Veggie No-Chicken & Broccoli Gratin
with panko topping & homemade cheese sauce
Shallots are slightly more delicate and have a more refined flavour than regular onions. So you can use them in much the same way as you would onions - and, with very little effort, take your dish to the next level!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
200 g
Potatoes
200 g
Broccoli
½ piece
Red onion
25 g
Grated Gouda
(Contains: Melk (inclusief lactose))
15 g
Panko breadcrumbs
(Contains: Tarwe)
1 piece
Garlic
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
½ sachet(s)
Middle Eastern spice mix
1 pinch
Nutmeg
80 g
Vegan chicken pieces
(Contains: Soja)
½ piece
Shallot
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
1 tablespoon
Flour
70 milliliters
Water for the sauce
1 tablespoon
[Plant-based] butter
½ tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Peel the potatoes and dice into 3cm chunks. Heat half of the sunflower oil in a frying pan over high heat. Fry the potatoes for 20 - 25 minutes until golden-brown or until step 5, covered. Toss regularly.
Boil plenty of water in a pot or saucepan for the broccoli. Cut the head of the broccoli into florets and dice the stem. Cook the broccoli for 5 minutes, covered, then drain and set aside. Heat the rest of the sunflower oil in a frying pan over medium-high heat. Fry the veggie chicken for 7 - 8 minutes. Meanwhile, chop the shallot and slice the onion into thin half rings.
In a bowl, combine the onion with the panko breadcrumbs and half of the cheese. Season with salt and pepper, then set aside. Crush or mince the garlic and finely grate the nutmeg (see ingredient table for the amount).
Melt the butter in a saucepan over medium-high heat. Fry the shallot and garlic for 2 - 3 minutes, then stir in the flour. When it turns golden brown, crumble in the stock cube, then pour in the cream and the water (see pantry for amount). Bring to a boil, stirring continuously so as to prevent clumps from forming.
Reduce the heat and stir in the nutmeg and the rest of the cheese (see Tip). Season to taste with salt and pepper. To the potatoes, add the veggie chicken, the broccoli and the Middle Eastern-style spices. Mix well, then turn off the heat and transfer everything to an oven dish.
Tip: add an extra splash of water if the sauce is too thick; if it's too thin, add some extra flour.
Pour over the cheese sauce and mix well to combine, then press down with the back of a spoon so as to ensure it is even. Scatter over the panko mixture, then bake in the oven for 10 minutes or until golden-brown. Serve the gratin on plates.
